Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/2828 |
Resumo: | "Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland. |
id |
RCAP_7e8b32ac2f5128b3cecdbdde3da4c261 |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/2828 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of PortugalMicrobiological characterisationChemical propertiesTraditional smoked sausagesVinhaisSalpicão de VinhaisChouriça de Vinhais"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaFerreira, VâniaBarbosa, JoanaSilva, JoanaVendeiro, SandraMota, AnaSilva, FátimaMonteiro, Maria João P.Hogg, TimGibbs, PaulTeixeira, Paula2010-10-11T20:37:39Z20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2828eng"Food microbiology". ISSN 0740-0020. 24: 6 (2007) 618-62310.1016/j.fm.2006.12.007info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:19Zoai:repositorio.ucp.pt:10400.14/2828Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:04:59.389255Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal |
title |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal |
spellingShingle |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal Ferreira, Vânia Microbiological characterisation Chemical properties Traditional smoked sausages Vinhais Salpicão de Vinhais Chouriça de Vinhais |
title_short |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal |
title_full |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal |
title_fullStr |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal |
title_full_unstemmed |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal |
title_sort |
Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal |
author |
Ferreira, Vânia |
author_facet |
Ferreira, Vânia Barbosa, Joana Silva, Joana Vendeiro, Sandra Mota, Ana Silva, Fátima Monteiro, Maria João P. Hogg, Tim Gibbs, Paul Teixeira, Paula |
author_role |
author |
author2 |
Barbosa, Joana Silva, Joana Vendeiro, Sandra Mota, Ana Silva, Fátima Monteiro, Maria João P. Hogg, Tim Gibbs, Paul Teixeira, Paula |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Ferreira, Vânia Barbosa, Joana Silva, Joana Vendeiro, Sandra Mota, Ana Silva, Fátima Monteiro, Maria João P. Hogg, Tim Gibbs, Paul Teixeira, Paula |
dc.subject.por.fl_str_mv |
Microbiological characterisation Chemical properties Traditional smoked sausages Vinhais Salpicão de Vinhais Chouriça de Vinhais |
topic |
Microbiological characterisation Chemical properties Traditional smoked sausages Vinhais Salpicão de Vinhais Chouriça de Vinhais |
description |
"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007 2007-01-01T00:00:00Z 2010-10-11T20:37:39Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/2828 |
url |
http://hdl.handle.net/10400.14/2828 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Food microbiology". ISSN 0740-0020. 24: 6 (2007) 618-623 10.1016/j.fm.2006.12.007 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799131712868843520 |